Prep Time: 10 minutes
Cook Time: 20 minutes
I’m “lifting” this recipe directly from my groovy “Hillshire Farm Cookbook” that was published to recently celebrate their 75th year of business. I love their products and this soup is incredible.
1 pkg. (13 oz.) Hillshire Farm Beef Smoked Sausage
1/2 cup butter
1 med. onion, chopped
2 carrots, chopped
1 tsp. garlic powder
1/4 cup all-purpose flour
2 cups chicken broth
2 cups milk
3/4 cup beer
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dry mustard
1 bay leaf
2 cups (8 oz.) shredded Cheddar cheese
1 cup (4 oz.) shredded Swiss cheese
1. Cut sausage into 1/2-inch cubes. Cook sausage in a 3-qt. saucepan over medium-high heat for 4-5 minutes or until lightly browned. Drain sausage on paper towels and set aside.
2. In same pan, melt butter over medium heat. Add onion, carrots and garlic; cook, stirring occasionally, 3-4 minutes or until tender. Add flour and cook, stirring continuously, 1 minute.
3. Add chicken broth, milk, beer, Worcestershire sauce, salt, mustard, and bay leaf. Bring to a boil stirring constantly. Cook and stir 1 minute. Remove and discard bay leaf.
4. Slowly add both cheeses, stirring until melted and smooth. Stir in cooked sausage and heat through, about 3 minutes.
Just before serving, sprinkle just a little more shredded Cheddar cheese on top of each bowl of soup. Serve with the rest of the beer!